This classic Pineapple Cream Pie is a delightful balance of sweet and tangy flavors, perfect for summer gatherings or holiday desserts. The filling is a rich, silky custard made with fresh egg yolks and stabilized with gelatin, ensuring it sets perfectly without being too stiff. Inside, youll find generous chunks of crushed pineapple that add a juicy, tropical contrast to the smooth cream. Topped with freshly whipped cream, this pie offers a luxurious texture that melts in your mouth. Its an elegant yet approachable dessert that brings a touch of nostalgia to the table. Serve it chilled for the best experience, and watch as guests reach for seconds. Simple ingredients come together to create a sophisticated treat that feels both homemade and restaurant-quality.
Pineapple Cream Pie
Description
This classic Pineapple Cream Pie is a delightful balance of sweet and tangy flavors, perfect for summer gatherings or holiday desserts. The filling is a rich, silky custard made with fresh egg yolks and stabilized with gelatin, ensuring it sets perfectly without being too stiff. Inside, youll find generous chunks of crushed pineapple that add a juicy, tropical contrast to the smooth cream. Topped with freshly whipped cream, this pie offers a luxurious texture that melts in your mouth. Its an elegant yet approachable dessert that brings a touch of nostalgia to the table. Serve it chilled for the best experience, and watch as guests reach for seconds. Simple ingredients come together to create a sophisticated treat that feels both homemade and restaurant-quality.Ingredients
Directions
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Sprinkle the unflavored gelatin over the cold water in a small bowl and let it stand for 5 minutes to soften.
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In a medium saucepan, combine the pineapple juice and 1/2 cup of the sugar. Cook over medium heat, stirring until the sugar dissolves and the mixture is hot but not boiling.
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Remove the saucepan from the heat and stir in the softened gelatin until completely dissolved.
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In a separate bowl, lightly beat the egg yolks. Slowly pour the hot pineapple mixture into the egg yolks, whisking constantly to temper the eggs and prevent curdling.
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Return the mixture to the saucepan and cook over low heat, stirring constantly, until it thickens slightly (about 2-3 minutes). Do not boil.
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Remove from heat and stir in the drained crushed pineapple. Let the mixture cool to room temperature, then refrigerate for 1 hour until it begins to set but is still pourable.
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Meanwhile, whip the heavy cream in a chilled bowl until stiff peaks form.
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In a clean bowl, beat the egg whites until stiff peaks form. Gently fold 1/4 cup of the remaining sugar into the egg whites.
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Fold the whipped cream and the meringue (egg whites) gently into the cooled pineapple custard mixture until just combined.
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Pour the filling into the baked pie shell. Smooth the top with a spatula.
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Refrigerate the pie for at least 3 hours, or until firmly set.
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Just before serving, top with additional whipped cream if desired. Slice and serve chilled.
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 683.8kcal
- % Daily Value *
- Total Fat 33.5g52%
- Saturated Fat 16.4g82%
- Cholesterol 252.5mg85%
- Sodium 159.9mg7%
- Total Carbohydrate 87.9g30%
- Dietary Fiber 1.4g6%
- Sugars 71.2g
- Protein 12.0g24%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
